Charleston Yellow Squash Casserole

READY IN: 1hr 10mins
Recipe by BeachGirl

Even though my family doesn't really like ssquash, they LOVE this casserole and often request it instead of potatoes! It's secret ingredient, nutmeg, adds a really different flavor combination that is a real people pleaser! It freezes well, so I always keep one on hand for potluck suppers or picnics. The original recipe, which I have modified to be lower-fat, came from "Entertaining at the College of Charleston", by Zoe D. Sanders

Top Review by TPubmgjbd

I made this for dinner tonight and served it with broiled yellowfin tuna steaks and rice. It was really a very good squash casserole and I would give it a 4-1/2 rating if I could. The nutmeg is something that you notice but you can't define what it is that you are tasting. I never would have thought of adding nutmeg to a squash casserole but I like it. Thanks for posting a good recipe!

Ingredients Nutrition

Directions

  1. Mix cheeses together and set aside.
  2. Steam squash and onions for 10 minutes or until tender.
  3. Drain.
  4. Add 1-3/4 cups of cheeses and all other ingredients (except paprika) together.
  5. Pour into a 2-quart casserole dish (9x13x2-inch).
  6. Sprinkle remaining cheese on top.
  7. Just before baking, sprinkle top with paprika, and bake at 350 degrees for 45 minutes or until slightly browned on top.
  8. ***This freezes beautifully.
  9. Defrost/thaw before baking.
  10. ***.

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